4. Replace chicken in mixture and cook for about 20 minutes more or until chicken done (no longer pink inside).
5. Serve over bed of white rice, brown rice or fettuccine.

PSST! Even though my recipe calls for boneless chicken, you can easily make it with the bone in version. You just need to adjust the cooking time a little longer. You want to test to make sure the juices run clear and that the meat is no longer pink.

1. Preheat oven to 350 degrees F. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
2. Using kitchen scissors, cut the the clear skin off the lobster and brush the lobster tails with the garlic butter seasoning.

3. Place the lobster tails on a baking sheet lined with parchment and bake the lobster tails for 15 minutes. Enjoy!

Growing up as a kid, the definition of chili was both a small pepper with a very hot flavor and a spicy stew of ground beef usually with beans too. Both meant yummy goodness. Now chili in our family seems to be synonymous with Monday Night Football. Our version is a chicken variety with savory mexican spices. It’s always a hit, even when our team doesn’t win.

Instructions

1. Prepare the ingredients:

Wash and dry the fresh produce. Core and dice tomato. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice. Peel and dice the onion. Pick the basil leaves off the stems; discard the stems.

Caesar Salad with Salmon and Oven-Toasted Sourdough Croutons

Makes: 2 Servings

It is rare that my oldest daughter is home and we get to cook together. Yesterday was one of those treats. Together we whipped up a delicious Caesar Salad and turned it into a hearty entree by adding a flakey, pan seared salmon fillet and homemade croutons. The creamy dressing is light and tangy. This is an easy dinner prepared in less than 30 minutes. We enjoyed it out on the back patio. The meal together was heaven on earth!

I only recently discovered ras el hanout, the dynamic spice blend from Morocco. I found a jar of this flavorful blend at Williams-Sonoma. I seasoned the chicken with this and just a little salt and pepper…Oh so good! This recipe pairs the chicken with a yummy sauce of greek yogurt, shredded cucumber, lemon and garlic along with a simple but classic tabbouleh.

Ras El Hanout Chicken with Cherry Tomato & Cucumber Tabbouleh

Makes: 2 Servings

Calories: About 700 Per Serving

Cooking Time: 25 to 35 minutes

Ingedients

2 Boneless, Skinless Chicken Breasts

½ Cup Plain Low-Fat Greek Yogurt

4 Ounces Cherry Tomatoes

1 Clove Garlic

1 Lemon

1 Cucumber

1 Large Bunch Mint

1 T. Ras El Hanout (found at Williams-Sonoma)

1/4 cup quinoa

1 T. Pistachios (optional)

Instructions

Cook the quinoa:

Add 1/4 cup salted water and the quinoa to a small pan and boil on high. Once boiling,reduce heat and cover and cook 12 to 14 minutes, or until tender. Remove from heat and fluff with a fork.

Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Quarter the tomatoes. Pick the mint leaves off the stems; discard the stems. Peel and finely mince the garlic or use a zester so it resembles paste. Use half of the cucumber for the tabbouleh and half for the yogurt sauce. For the tabbouleh, medium dice 1 half and for the yogurt sauce, grate the other half and squeeze if out to remove excess water and prevent yogurt sauce from being too runny. Quarter and deseed the lemon. In a medium bowl, combine the yogurt, grated cucumber (water removed), half the garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste.

Cook the chicken:

Pat the chicken dry with paper towels; season with the ras el hanout, salt and pepper on both sides. In a large pan, heat 1 T. of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board and set aside to cool slightly. Wipe out the pan.

Make the tabbouleh:

While the chicken cooks, to the pot of cooked quinoa, add the tomatoes, diced cucumber, half the mint (cut into small strips with scissors just before adding), remaining garlic paste and the juice of the remaining lemon wedges. Drizzle with olive oil (optional) and stir to thoroughly combine. Season with salt and pepper to taste.

Finish and Plate your dish:When cool enough to handle, thinly slice the cooked chicken on an angle. Top with the remaining mint and pistahio pieces if desired. Serve with the tabbouleh and yogurt sauce on the side. Enjoy!